German cuisine · Fish & Seafood

Salt Cod with Onion Cream

Soaked salt cod in a sauce of slowly braised onions and cream, served with boiled potatoes.

Ingredients · for 4 servings

• 800 g desalted salt cod
• 1 kg onions
• 300 g cream
• 150 ml milk
• 50 g butter
• 1 tbsp flour
• 2 bay leaves
• 1 pinch nutmeg
• 800 g waxy potatoes
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Cover the salt cod with plenty of cold water the day before and change the water several times; rinse before cooking and cut into four pieces.
2. Halve the onions and slice into thin strips, then braise them in the butter over gentle heat for 20–25 min., stirring occasionally, until they are pale golden and sweet.
3. Dust the flour over the onions, sauté for 1 min. and deglaze with milk and cream, stirring smooth, and simmer gently with the bay leaves for 8 min.
4. Peel the potatoes and cook in salted water for 20 min., until tender but not falling apart.
5. Place the cod pieces into the barely simmering onion sauce and let steep covered for 10–12 min., until the flesh comes apart in thick flakes.
6. Remove the bay leaves, season with nutmeg, salt and pepper and serve the fish with plenty of onion cream, parsley and the boiled potatoes.